38 | NOVEMBER 18 • 2021 

A

s I often say, man (and 
woman) cannot live 
on turkey alone. But 
who knows how many turkeys 
are available this year? If entire 
birds are not available, you 
might be able 
to purchase 
turkey breast 
roasts or drum-
sticks of what-
ever you may 
find.
Of course, 
if turkeys are 
unavailable, 
you can eat chicken, plain tur-
key breast or juicy beef steaks. 
I’ve included here some of my 
favorite side dishes that are 
perfect with whatever you eat.
These recipes usually serve 
about eight people — but if 
you’re like me and make four, 
five, six or more side dishes, 
these recipes can “stretch” to 
serve even more “pilgrims.” 

SWEET POTATO PUREE 
WITH PRALINE TOPPING
Ingredients

14 cups (about 5 pounds) sweet 

potatoes or yams, peeled and 

cubed

½ cup half-and-half or non-dairy 

creamer

½ cup maple syrup

1 tsp. vanilla extract

¾ tsp. salt

1 large egg, lightly beaten

Topping:

½ cup flour

½ cup packed brown sugar

¼ cup (½ stick) butter or marga-

rine, cut into small pieces

½ cup chopped pecans (option-

al)

Directions
Preheat oven to 375°F. 
Spray a 9- by 13-inch bak-
ing dish (or equivalent) 
with nonstick cooking 
spray. Set aside.

Prepare the potatoes: 
Place cut potatoes into a 
large pot and cover with 
water. Bring to a boil over 
high heat. Reduce heat 
to medium and cook until 
tender, for about 12-15 
minutes (check tender-
ness with a fork). Drain the 
potatoes in a colander. Set 
aside.
While the potatoes are 
draining, combine half-
and-half, maple syrup, 
vanilla, salt and egg in a 
large bowl and whisk well. 
Add the potatoes and beat 
with a fork lightly until the 
mixture is slightly chunky. 
Transfer this mixture to the 
prepared baking dish and 
spread. Set aside.
Make the topping: 
Combine flour and sugar in 
the bowl of a food proces-
sor and pulse a few times. 
Add the butter pieces and 

pulse a few more times. 
Add the pecans and pulse 
a couple of times to com-
bine. Sprinkle this mixture 
over the potatoes.
Cover the dish with foil 
and bake for 15 minutes. 
Uncover and bake for 25 
minutes more.
Makes 12 or more serv-
ings.

WILD RICE WITH LEEKS, 
CORN AND CHICKPEAS

1½ cups uncooked dark wild rice

2 tsp. kosher salt

3 Tbsp. olive oil

2 cups finely chopped leeks 

(white part only)

½ cup water

1½ cups fresh or frozen corn ker-

nels, thawed

1½ cups chickpeas, cooked and 

drained

¼ cup fresh parsley, chopped

2 tsp. fresh finely grated lemon 

zest or orange zest

Salt and pepper to taste

Directions
Bring 5 cups of water to 
a boil in a saucepan over 
high heat. Add rice and 
bring to boil. Reduce heat 
and simmer uncovered; 
cook until rice is tender, 
but still a bit chewy, about 
45 minutes.
Transfer to a strainer and 
drain, then transfer to a 
medium bowl.
While the rice is cooking, 
heat oil in a large nonstick 
skillet. Add the leeks and 
saute for 2 minutes. 
Add water and cook until 
the leeks are tender, about 
6 minutes. Add the leeks, 
corn, chickpeas, parsley 
and zest to the rice and 
toss well. Add salt and 
pepper to taste.
Serve warm or at room 
temperature. Adjust to 
taste with more salt. Makes 
8 or more servings.
 

Annabel 
Cohen
Contributing writer

FOOD
DINING IN
Bring on the 
 Sides for 
Turkey 
Day

continued on page 40